Recipe: Perfect Steamed pomfret with sautéed vegetables

Steamed pomfret with sautéed vegetables. This recipe can be enjoy as a easy and quick meal or as an appetizer. Here we have vegetables on vegetables - so make sure to have this as a side and add higher-caloric foods like starches or legumes. Still, it's super tasty and will make it so easy to incorporate more veggies!

Served with roasted potato, sauteed vegetable, salt & pepper with half of chicken. Served with sauteed vegetable or rice. Marinated pomfret cooked with local spice. You can cook Steamed pomfret with sautéed vegetables using 22 ingredients and 3 steps. Here is how you cook that.

Ingredients of Steamed pomfret with sautéed vegetables

1. Prepare of steaming.
2. Prepare 1 of pomfret.
3. Prepare 4 of garlic cloves.
4. It's bunch of of lemongrass.
5. It's 1/2 tbsp of chilli flakes.
6. It's 7 tbsp of olive oil.
7. Prepare 4 tbsp of fish sauce.
8. You need 2 of fresh lemon.
9. It's 8 of pieces Sichuan pepper.
10. You need of salt.
11. You need 1/2 tsp of sea salt.
12. It's 1 of handful parsley for garnish.
13. It's of vegetables.
14. It's 200 grams of mushrooms chopped.
15. It's 1/2 of cauliflower chopped.
16. It's 1 of radish chopped.
17. It's 3 of garlic cloves crushed.
18. Prepare 1 of onion chopped.
19. It's 1 of tomato chopped.
20. It's 1/2 tbsp of dry rosemary.
21. You need 1/2 of chilli flakes.
22. You need of salt.

Butterfish, also known as pomfret or white pomfret fish, is healthy, flaky, and tender when steamed or baked in the oven. This pomfret recipe is very easy to make, and the results are delicious. If you have banana leaves, wrap the fish in a banana leaf before cooking (tin foil can be used as a substitute). Ingredients for Steamed Pomfret with Lemongrass Recipe.

Steamed pomfret with sautéed vegetables instructions

1. ->Clean the pomfret, cut the fins and marinate it for 3 hours in lemon juice, sea salt, olive oil (4 tablespoon) and fish sauce. -> place the marinated pomfret in the aluminum foil add crushed garlic cloves, chilli flakes, Sichuan pepper, lemongrass, and olive oil (3tablespoon) -> secure the aluminum foil tightly (refer the picture) ->place in the steamer, close the lid and steam for 30 minutes..
2. While the fish is getting cooked prepare for sauteing the vegetables ->place the chopped veggies in the aluminum foil, sprinkle some salt and rosemary. Secure it tightly and place on the higher compartment of the steamer. Just 10 minutes before the fish is cooked. -> remove the steamed veggies, heat oil in pan and sauté garlic cloves, chilli flakes and other vegetables..
3. Remove the steamed fish, transfer on to a plate with the sautéed vegetables. Note: do not discard the juice, pour it over the fish and sautéed vegetables, garnish with parsley and slices of fresh lemon..

Put the steamed fish on other side and serve immediately. During steaming, the heat of the steam cooks the veggies, and they. This is the most elegant, tender beef. It's made the classic French way—so easy! —cleo Place bowl in a larger bowl of warm water. Simple, delicious and fit for the king.